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Honey Bourbon Glazed Carrots

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This recipe is closely tied to yesterday’s recipe for the New York Times kale salad, as in we ate them at the same time and I made them the same night. And also in that they are both really, really good tasting.

Last Friday, instead of going out to eat, per usual, Wheat and I came home, cooked a big ole ribeye from Jones Country Meats, and I whipped up a kale salad and these honey bourbon glazed carrots. The carrots came in our Harvest Moon CSA box, and were organic, locally grown, and super fresh and delicious. We have honey on our hands (a tiny amount from the wild hive we moved) that I wanted to use in a recipe, in particular on these carrots, and we had bourbon. A quick Pinterest search led me to a recipe on So Let’s Hang Out that was just right.

Preheat your oven to 400 degrees. Wash your carrots and peel, if desired. Chop carrots up into “management sticks,” and put them in a mixing bowl. In a measuring cup (I almost always mix up dressing in a measuring cup because you can measure ingredients while only using one dish, plus it has a spout for easier pouring), whisk together olive oil, bourbon, lemon juice, and honey. Add honey bourbon mixture to the carrots and toss well. Arrange carrots on a baking sheet in a flat layer, avoiding having them overlap each other. Sprinkle liberally with Kosher salt, freshly grated black pepper, garlic powder, and freshly chopped rosemary. Roast for 20 minutes.

Author’s serving suggestions: Serve as a side dish, snack, or toss in a salad.

We chose to serve as a side dish. And a delicious side dish it was.

They caramelized just perfectly, and the only thing I might do differently next time would be to add more honey! Because mo bees, mo honey.

Doesn’t this sort of make you respect carrots more? They certainly don’t get the credit they deserve. They really stand out in this recipe, which is perfect for all your spring time soirees.